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Lemon Cream Dessert

Source of Recipe

unknown


List of Ingredients

1 ½ cups sugar
1/3 cup plus 1 tbsp. Cornstarch
1 ½ cups cold water
3 egg yolks, lightly beaten
3 tbsp. butter, cubed
2 tsps. Grated lemon peel
½ cup lemon juice

Crust:

1 cup flour
1 cup finely chopped walnuts
½ cup cold butter

Topping:

1 pkg. (8-oz.) cream cheese, softened
1 cup powdered sugar
2 cups cold milk
2 pkgs. (3.4 oz. each) instant vanilla pudding mix
1 tsp. vanilla extract
1 carton (16 oz.) frozen whipped topping, thawed




Recipe

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13 x 9 x 2-inch baking dish. Bake in a 350 oven for 15 to 20 minutes or until edges are golden brown. Cool on a wire rack.

In a mixing bowl, beat cream cheese and powdered sugar until smooth, carefully spread over crust. Spread with cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.